Serving Size / Yield
- 1 2/3 C. flour
- 5 1/2 Tbs. butter, divided (room temperature)
- 2 eggs, room temperature
- 1 Tbs. dry baker's yeast
- 2 Tbs. sugar
- 1/3 C. milk, warm (use whole milk)
- pinch salt
- egg wash, for brushing (whisk 1 egg with a splash of water)
In the bowl of an electric mixer fitted with the dough hook attachment, add the flour and yeast, and create a well in the middle for the wet ingredients.
Slowly add the milk while mixing at a low speed.
As the mix comes together, add the sugar and salt. Add the butter in small pieces. When the butter is absorbed, add another piece. It will take a few minutes to incorporate all the butter.
Add the eggs one by one, mixing for approximately three minutes at a medium speed between eggs.
When the dough begins to pull away from the bowl more easily, turn off the mixer. Cover the bowl and let the dough rest in a warm dry place for two hours. It should double its size.
Re-attach the bowl to the mixer and mix it for about ten minutes at a medium speed. Divide into four equal pieces and place them all into a 10" greased rectangular mold. Allow to rest for another hour.
Preheat the oven to 400 degrees.
Before baking, brush the brioche with the egg wash and use a pair of scissors to make small cuts at the tops of the dough.
Bake for 10 minutes, then reduce heat to 350 degrees and bake for an additional 20 to 30 minutes.
Remove from the loaf pan and let cool on a wire rack.